Description
This comforting Chicken Taco Soup combines tender shredded chicken, creamy cheese, and flavorful spices in a hearty broth. Perfect for a quick weeknight meal, it melds classic taco ingredients in a warming soup form, topped with your favorite garnishes like shredded cheese, avocado, and cilantro.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
- 1/2 red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (Philadelphia), softened
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper, to taste
Toppings (Optional)
- Shredded Mexican cheese blend
- Avocado slices
- Fresh cilantro
- Tortilla strips
Instructions
- Sauté Onion: Heat 1 tablespoon olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Add Base Ingredients: Pour in the chicken broth, Ro-tel diced tomatoes with green chilies, black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir well to combine.
- Simmer Soup: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to a gentle simmer and cook uncovered for 5 minutes to allow the flavors to meld. Meanwhile, prepare your desired toppings.
- Add Cream Cheese: Cut the softened cream cheese into smaller chunks and add to the soup. Stir frequently until the cheese melts fully and incorporates smoothly into the broth, creating a creamy texture.
- Incorporate Chicken: Stir in the shredded cooked chicken and continue to cook for an additional 5-7 minutes until the chicken is heated through.
- Season and Serve: Taste the soup and add salt and pepper as needed. Serve hot, garnished with your choice of shredded cheese, avocado, cilantro, and tortilla strips.
Notes
- Using rotisserie chicken makes this soup quick and easy, but you can also use freshly cooked chicken.
- Softening the cream cheese before adding helps it melt evenly and prevents clumping.
- Feel free to customize toppings with sour cream, jalapeños, or lime wedges.
- Leftovers store well in the refrigerator for 3-4 days and reheat nicely on the stovetop or microwave.
